Backer Gruel

Name: Backer Gruel
Ingredients: A scant half-pint of boiling water; four tablespoons of powdered cracker; a pint of milk; half a teaspoon of salt

From Home dissertations, 1891

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

618Calories

22 gProtein

79 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories618 kcal

Protein22 g

Carbohydrates79 g

Fiber3.3 g

Sugars26 g

Total Fat25 g

Saturated Fat11 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat4.9 g

Omega-30.5 g

Cholesterol58 mg

Sodium2104 mg

Potassium830 mg

Calcium787 mg

Iron17 mg

Magnesium78 mg

Phosphorus599 mg

Zinc2.4 mg

Copper0 mg

Manganese0.3 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E1.2 mg

Vitamin K20 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.1 mg

Niacin (B3)5.7 mg

Folate91 mcg

Choline96 mg

Caffeine0 mg

Water622 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 154. The excerpt below is the record exactly as published.

BACKER GRUEL. A scant half-pint of boiling water poured upon four tablespoons of powdered cracker, and, after a pint of milk and half a teaspoon of salt

Cook this with the app: pantry check, scaling, and the assistant.